Rinku Bhattacharya's Blog, page 91
June 26, 2013
Hudson Rising – A different kind of festival
I get notifications of various food events, some of them even persuade me to visit the event on hand. I rarely get excited enough to post about the event, let alone chat with the organizers.
However, last weekend, I heard about Hudson Rising, the Hudson Valley’s newest locavore and sustainable-living festival, I was very excited. This is a wonderful idea, that combines heritage activities, children’s activities and wine and food. What more can one ask for? I spoke to Jimmy who is all about the food and Roger Myers who is all about the green heritage piece of the event, this has definitely convinced me that this might me one to get to the Yonkers Waterfront for.
Self- described as a traveling Farm Feast, Adventure Village, and heritage ships expo—will make the first of its four appearances at the Yonkers waterfront on June 30 from 11 am-6 pm, when several thousand attendees are expected to experience firsthand the Hudson Valley’s agricultural bounty, natural beauty, and exciting recreational opportunities.
Some of line of exciting restaurants for the event are,
In addition, there are pig roasts and the BBQ truck, the food and drink sampling tickets are available for $20 per person. Kids activities include, the Science Barge and Kids cooking kitchen.
Tickets for the event can be found on this link, and check them out on facebook. Stay tuned for pictures from the event.
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June 21, 2013
Cinnamon,Indian in Rhinebeck, NY
Despite many naysayers, the Indian buffet tends to be a popular mainstay of the American food scene. Some restaurants tend to do this better than others, while the general main fare gets by on one or two hit dishes such as the hackneyed butter chicken, right alongside the palak paneer.
There are a few distinct features that make all the difference, and makes the buffet stand out.
Varying the items as and when appropriate.
Serving the food fresh, sometimes less is more (I think that restaurants realize this, I see fewer restaurant advertising 60 to 75 ridiculous items).
A good sampling of unique items that go beyond the standard Chicken Tikka Masala.
Did I say a fresh lightness of taste, where the spices are all clear and distinct.
My friend Julianna had often told me about Cinnamon, a small gem of a restaurant tucked in the corner of Rhinebeck Village. I was returning from my annual trip to Cooperstown and was delighted to be able to catch up with her on the way home. I have to confess, even before I got to the food I was delighted with the simple, clean and colorful decor. Inviting, without being over the top.
And then there was the food. Different, because it really was Sri Lankan in original. It was simple and uncomplicated, absolutely bursting with flavor. The restaurant was quieter, than I would have like to have seen. Possibly one of my regrets is that they are not located any closer. Chances are they will bring me up to Julianna to visit her and of course bond over the lovely food. Among the highlights of the meal, were potato bhondas, a well flavored curry leaf scented chicken and a soothing rice pudding. All in all, just something that I would cook at home. So, for any of you stopping by upstate, here is a good Indian stop for you.
Cinnamon Indian Restaurant
5856 S Rd 9
Rhinebeck, NY 12572
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June 17, 2013
Food Blogger Prop Swap – The Round Up
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A few weeks ago, I saw the Blogger Prop Swap notification in my facebook feed, and I was excited about idea. I am always looking for new ideas for props, can never seem to have enough of little things to add onto my collection, and of course, lately, I realize that I need to trim and weed though all these little bits and pieces of bowls, place mats and accents that I have around, so would I love the idea of swapping with someone else. Absolutely, in fact, I think that we should be doing this every few months, so that we can bring in some fresh color and accents to our blog.
There were so many fun bloggers, participation, the entire listing can be found on this site. The swap activities were co-ordinated by Alyssa of Everyday Maven and Faith of An Edible Mosiac, who did such a smooth and co-ordinated job of hosting the activity. I send out a box of some bowls, a few placemats and a few odds and ends to my match, Debbie Koenig over at Words to Eat By. I spent sometime on her blog and noticed that her style like mine was fairly basic. I am a fan of wide bowls and pale colors and noticed that she tended to use these two. So, hopefully, my box will add some more ideas for her presentation. I was soo thrilled when I received my box from Mary over at Barefeet in the kitchen. The box was very thoughfully packaged and contained a little of everything, a few plates, a lovely whisk and an assortment of place mats.
I have already started using some of my favorite props and expect to use the others in the weeks to come. Here is an interesting fork, that I had to rescue from my son’s clutches. The pretty design is so subtle and works well against my usually white plates and bowls. And of course, love the border accent of the place mat featured below.
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June 15, 2013
Coconut Fish Curry with Cauliflower and Potatoes
Summer has arrived, well at least in spirit, the weather seems to remind me of the rainy shadowy city of my childhood – Kolkata. It is possibly nostalgia that colors my perception, but the best part of Kolkata is its ability of maintain a calm pace amidst the hustle and bustle, rain puddles and yes, the streams of people. A hallmark of the Kolkata monsoon is the coveted Hilsa fish, which in all this hustle and bustle is an extreme rarity on our table. That with an eye towards eating green and sustainable, I try to avoid fish being shipped halfway across the world restricting my emphasis and focus on local wild caught fish. Today’s rainy day fare was a simple and down home style, Fish Curry with Potatoes and Cauliflower.
The last few weeks of school reach a heady crescendo, with school trips and events filling every waking day. It is also a busy time at work, with the fiscal year ending and budgets and ramp up planning for the next year. A year ends and planning for the new fiscal year begins. All of this makes me pause in reflect on the many begins and new years that I stumble into through the course of the year. All mark different beginnings, yet all of them allow an opportunity to pause, reflect and start afresh.
Sunday evening was a day I was tired beyond measure, so I turned to this fish curry that served as an one dish meal built in with vegetables and fish served with steaming hot white rice. Yes, a meal that is fairly Bengali in its roots and overall super comforting. I am expecting mom to be visiting pretty soon and so I am getting ready for her visit.
Given that I have been fussing around with this post for all of three days now, it looks like I shall be some what sparing on my blog. I am determined to take more time with her, and enjoy these weeks in a slow and measured pace.
Print
Coconut Fish Curry with Cauliflower and Potatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
A simple Bengali inspired fish curry with cauliflower, coconut and fragrant garden cilantro.
Ingredients
11/2 pounds of tilapia fillet, cut into 2 inch sized pieces1 teaspoon turmeric
Salt to taste
2 tablespoons oil (preferably mustard oil)
1 teaspoon nigella seeds or panchphoron
1 medium sized red onion, cut into a fine dice
2 teaspoons fresh ginger paste
1 medium head (about 3/4 pound) of cauliflower
1 medium sized potato, peeled,halved and thinly sliced
1 to 2 medium sized tomatoes
2 green chilies finely chopped
1/2 cup coconut milk
3/4 cup of water
2 tablespoons of finely chopped cilantro
Instructions
Rub the tilapia with the turmeric and the salt and set aside.Heat the oil and add in the nigella seeds or the panchphoron and wait until the seeds begin to crackle.
Add in the onion and the ginger and saute for about 3 to 4 minutes, until the onions soften and begin to turn gently golden.
Add in the cauliflower and the potato and add in a little salt and mix well.
Cover and steam cook the vegetables for 6 to 7 minutes.
Remove the cover and add in the tomato and cook for about 3 minutes.
Gently add in the fish and the green chilies.
Add in the coconut milk and bring to a simmer and mix in the water.
Simmer the mixture for 10 minutes, until the vegetables are well done and the fish is soft and the flavors are well mixed.
The sauce should also thicken at this time.
Garnish with the cilantro and serve with steamed rice.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/06/coconut-fish-curry-with-cauliflower-and-potatoes.html
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June 7, 2013
Quinoa and Chickpea Salad with Lime and Cilantro
There is a saying that goes, if you build it, they will come. I think my philosophy with my children and healthy eating is that – If you cook it, they will learn. Quinoa is something I have thrown in hear and there without much preamble or planning. Then last week, with the mercury soaring, I decided to fix a salad meshing quinoa, with the other favorite ingredient in this household, chickpeas. The result something that has gotten my daughter all excited about Quinoa, she carefully looked at the package and said – Qui-no-a, I gently corrected her, just like I had been corrected many years ago, to say Keenwah, her brother decided to matter of factly tell me, yes, I know that is how you say it. The little one is just such a flosser.
Despite the craziness of the weather, I do not really have cucumbers in the garden, there are small and tender little green tomatoes showing up. But, hopefully next month I will be all ready with these from our garden, and I will have a hit and comforting recipe to put it all together. What more can I ask for? Well, actually I could ask for a successful finish to this weekend, there is way too much happening, that to following a rather frentic week at work.
So, here is to a recipe that is simple, comforting and nutritious all at once.
Print
Quinoa and Chickpea Salad with Lime and Cilantro
Prep Time: 30 minutes
Total Time:
Yield: Serves 4 to 6
A simple fresh tasting salad that makes a great one-dish meal.
Ingredients
1 cup cooked chickpeas (preferably, homecooked with no salt)1 cup (about 1 large seedless english cucumber), diced cucumber
1 red onion, finely diced
1 medium sized tomato, diced (about 3/4 cup)
1/3 cup minced, fresh cilantro
2 tablespoons minced fresh mint
3/4 cup cooked quinoa
Salt to taste
1/2 teaspoon red cayenne pepper
3 tablespoons extra-virgin olive oil
11/2 fresh limes
Instructions
Place the chickpeas in the mixing bowl.Mix in the cucumber, red onion and tomato and stir well.
Add in the cilantro and mint and stir in the quinoa.
In a separate mixing bowl, add in the salt, red cayenne pepper, extra-virgin olive oil.
Squeeze in the lime juice and mix well.
Pour the dressing onto the salad and let the salad rest for 15 minutes before serving.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/06/quinoa-and-chickpea-salad-with-lime-and-cilantro.html
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June 1, 2013
Turnips with Carmelized Onions and Toasted Lentils
Among other things, the highlight of this week has been tender and tiny Japanese turnips. These have found there way into out little yard, after I picked up a bunch of these tiny perfectly formed turnips at the farmers market about two years ago… Since, then we have been growing our own, and I cook them simply, with a lot of flavor, not much action, not unlike the recipe that I shall be sharing with you.
Speaking of farmers markets, the Pleasantville Farmers Market, aka, my local market started amidst the rain last weekend. I popped my head in amidst all the rain, actually with the daughter. Had a little more time today. Loved some of the more interesting additions. Yarn, Flowers and even and an extended segment. This is exciting since it gives me more to check out.
Today, has ended on a pensive note, it was my brother’s birthday. Turns out it was Suvir Saran’s father’s death anniversary. The man’s eloquent thoughts of my father, reminded me of Dad. I cannot always voice my feelings in such depth. I want not to be greedy and complain about not having Dad around, but I cannot help it. I really wish he was here, with us weeding, savoring the simple freshness of our garden helping us feel lively with his presence and infectious laughter.
Back to the recipe, the recipe is all about simplicity and flavor, influenced by this event that I had running on the blog. It is perfect for the turnips that use a hint of flavor and are cooked to delicate and crisp translucency.
Print
Turnips with Carmelized Onions and Toasted Lentils
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A simple stir fry with turnips and turnip greens. Perfect over warm toasted bread and cheese.
Ingredients
2 tablespoons olive oil1 teaspoon cumin seeds
1 medium sized red onion, thinly sliced
3 pods garlic, very finely chopped
11/2 tablespoons split yellow moong lentils (soaked for 1 hour)
3/4 cup small fresh turnips, halved
1/2 teaspoon turmeric
Salt to taste
1/2 teaspoon red cayenne powder
1 cup of turnip greens, chopped
1 tablespoon chopped cilantro to garnish
Instructions
Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.Add in the red onion and cook the onion until it is a pale toffee color and the kitchen begins to smell softly fragrant.
Add in the garlic and saute lightly for another two to three minutes.
Add in the lentils and cook for 2 to 3 minutes until the lentils are nice and toasty and a few shades darket.
Add in the turnips and mix in gently. Stir in the turmeric, salt and the red cayenne powder and mix well. Cook lightly until the turnips are soft and shimmering.
Mix in the turnip greens and cook until the greens are wilted.
Stir in the cilantro and garnish.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/06/turnips-with-carmelized-onions-and-toasted-lentils.html
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May 21, 2013
Keko Tea Room
I love tea, go though several cups of tea a day! In fact, this week has turned out to have a somewhat bumpy start because of my love for tea… Well, let me explain, on Sunday we were invited for high tea at a friends place, I drank one too many cups of her well brewed tea and was up all hours of the night and faced Monday very tired.
Today, is another day. In fact, I am all set to tell you about my stop at the Keko Tea Room, a place I had passed by on several occasions and it beckoned me to come in.
The right occasion struck on Administrative Professionals Week, when I had to find a place to take my lovely assistant out. I went with her and our friend Ken, who, seems to have been very sick lately, so I am glad that I got a chance to get out and sneak a pleasant lunch. Ken even amused us by sitting and posing on the chair we had labelled the throne.
Keko it turns out was as much of a coffee place as it was a tea place, in fact, we were actually served our tea in white lavazza cups. The menu had a interesting selection of sandwiches, crepes and breakfast items. Yes, they serve afternoon tea and all day breakfast.
With a respectable selection of teas, I got the spice tea and Ken the Earl Grey. I hope you like the teapots, because I was so facinated by them, I have ordered one for the house.
The savory crepes were made with wholewheat batter, which were still crisp with a nice grainy bite. I had a bacon, egg and cheese crepe.
Ken had the french toast and loved the treat. He passed up dessert, so it was Richarleene and me left to share the delectable Fruiti Di Bosco. Another, wonderful place that has been added to our place of pick me ups and great food.
121 Madison Ave,
New York, NY
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May 20, 2013
Chicken Lo Mein on a Rainy Night
At the cost of an hour of my beauty’s sleep I start this post. For some reason, I am just a little restless tonight and call me crazy but writing on the blog calms me down. I have cooked down at least three weeks worth of chickpeas under the pretext of offering my friend Chitra a recipe. I am a little odd that way, if I do have something written down I have to test it out yet again before I offer it for that final time to someone. So, you can be forewarned that there are a couple of chickpea recipes comming up in the next few weeks, but tonight was about Lo Mein, something I have been wanting to try for a while. Well, let me correct that, tonight was about needing to make Lo Mein, or something to take away some of the angst of the day.
Most readers of this blog probably don’t even realize that there is more to my day than the children, and of course my food obsession, however, there is the day job, that entails counting money and tracking people who count money. Well, the problem with tracking people and supervising them is sometime you have to be mean to them, or rather be percieved as being mean to them. Today, was one such day with someone I care a lot about. Unfortunately, I have to be fair and even but generally you still feel like crap. On such a day, my solace is the kitchen and this little space that I call my own. It helps to share, and not all that I share will be sunny, on a brighter note, I think this invention of noodles that is pretty close to Lo Mein was pretty good. There is a history behind me and Lo Mein and I shall leave that for a later date.
In general, my version of Lo Mein had a spicy gingery highlight and basically had an indo-chinese touch and made a comforting toss of noodles with some chicken and assorted vegetables. Now, the chicken had something very different going on, not something that I had ever tried before. In perusing Bee’s blog, she talks about soaking the chicken in baking soda to essentially marinate it and she said that this marinating essentially resulted in a very silky textured chicken. Well, I have to tell you that sometimes it is important to venture outside your own culinary instincts and try something different, because sure enough soaking the chicken in baking soda for a bit made it silky soft and smooth, almost like it was exfoliated.
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May 10, 2013
Pasta Primavera House Style and a Mixed Day
Today was guaranteed to be a mixed bag kind of day, and as I get ready to sleep, ok scribble some lines and sleep, I try and resign myself to its inevitable mixed quality. Pasta, especially a spring time Pasta Primavera is what works for such mixed days.
It is on days like this I appreciate the words of wisdom from Scarlett O’Hara that promise that tomorrow is another day! It always is, especially in spring when the mornings are bright or rainy. I cherish both, I love the soft spring rain, walking through patches and puddles sometimes arriving with wet hair to work much to the chagrin of some of the people at work, mostly my lovely assistant. As I say, you can take the girl out of Kolkata, but not Kolkata out of the girl.
To this end, today’s offering is a simple pasta dish, that I wish to call Pasta Primavera (housestyle). Yes, it is my take on a very springy pasta dish, that I have cobbled together with the new tender asparagus, corn and new fresh green peas. Chopped in lots of chives and muddled all of these together with some parmasan, garlic and olive oil. If your mom is a pasta lover like me, this simple dish full of complex flavors might be what calls her name.
Either way wishing you and yours a wonderful weekend with fresh flavors, good food and lots of love.
Print
Pasta Primavera (House Style)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
A simple pasta toss with garlic and olive oil as a lot of yard to table vegetables.
Ingredients
1 cup of dried pasta (any shape, I am partial to bow-ties)Salt to taste
3 tablespoons oil
11/2 tablespoons butter
6 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped tender asparagus
1/2 cup fresh green peas
1/2 cup corn fresh or frozen
1/2 cup chopped chives or garlic chives
11/2 tablespoons minced thyme
1 lime or lemon
Instructions
Cook the pasta in plenty of water and salt for about 7 to 8 minutes or al dente per package instructions.Heat the oil and the butter and add in the garlic and gently cook stirring frequently until the garlic is a pale toffee color and very fragrant.
Add in the red pepper flakes, stir in the asparagus, green peas, corn and cook for about 3 minutes.
Stir in the pasta, working quickly to let the pasta and the ingredients coat well. Add salt to taste.
Add in the chives, thyme and squeeze in the lime or lemon juice.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://cookinginwestchester.com/2013/05/pasta-primavera-house-style-and-a-mixed-day.html
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May 8, 2013
Veggie/Fruit a Month – Event Announcement
If you follow my blog, you know that I am a fan of eating with the seasons and one of veggies that will be making it’s way to the spring markets are the spring white turnips also known as japanese turnips. So, I am excited to announce that I will be the host of this months Veggie/Fruit a month event which is Priya of Mharo Rajasthan’s event and the rules can be found here.
And yes, this months vegetable is the turnip, you are welcome to get creative with the turnip and send me a recipe at Rinkub@aol.com using any variety of turnip. I look forward to getting your entry. All entries need to be sent in by the end of May, I look forward to seeing what everyone comes up with.
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